Chocolate Panna Cotta Mousse Recipe

Bloom gelatin

Sprinkle the powdered gelatin over 2 tablespoons cold water in a small bowl. Let sit 5–8 minutes until softened and gelatin has absorbed the water.

Heat dairy and cocoa

In a small saucepan, combine 1 cup whole milk, 1 cup heavy cream, 1 tablespoon granulated sugar, 2 tablespoons unsweetened cocoa powder, and a pinch of kosher salt. Warm over medium heat, whisking, until steam rises and sugar/cocoa are dissolved but mixture does not boil (about 5 minutes).

Melt chocolate

Remove the pan from heat. Add the 4 oz finely chopped dark chocolate and 2 tablespoons granulated sugar for the chocolate blend. Whisk until the chocolate is fully melted and the mixture is smooth and glossy. Stir in 1 teaspoon vanilla extract.

Add gelatin

Add the bloomed gelatin to the warm chocolate-dairy mixture and whisk until the gelatin is completely dissolved (about 1 minute). If needed, warm the mixture gently over very low heat—do not boil—to help dissolve gelatin.

Strain and portion

For an extra-silky panna cotta, strain the mixture through a fine-mesh sieve into a clean bowl to remove any undissolved cocoa lumps or chocolate bits. Divide the mixture evenly into 4 serving glasses or molds (about 4–5 oz each).

Chill to set

Cover each glass with plastic wrap or a lid and refrigerate for at least 2 hours, or until the panna cotta layer is set and slightly jiggly.

Whip cream

Once the panna cotta layer is fully set (at least 2 hours), prepare the mousse. Place 3 tablespoons cold heavy cream in a chilled small bowl. Add 1 teaspoon powdered sugar and 1 teaspoon unsweetened cocoa powder (optional). Using a small whisk or electric hand mixer on low, whip the cream until soft, medium-stiff peaks form. The volume will be small but should be aerated and light.

Top panna cotta

Spoon or pipe the whipped chocolate mousse gently over the set panna cotta layer in each glass, creating a distinct top layer about 1–1.5 inches thick depending on glass size. Smooth the surface with a small offset spatula or the back of a spoon.

Final chill

Return the assembled desserts to the refrigerator for at least 30 minutes to allow the mousse to firm slightly and meld with the panna cotta beneath.

Just before serving, dust each panna cotta mousse lightly with cocoa powder, sprinkle chocolate shavings on top, and add a fresh berry or small mint leaf if desired.